Friday, November 18, 2011

Mexican Chocolate Icebox Cookies

I love icebox cookies. They are easy to make and it is convenient to have them on hand when you need them. You can slice off as many as you want and keep the rest in the freezer. These are very dark cookies that are crisp and not too sweet.

Ingredients:

1 1/2 c. sifted all-purpose flour

3/4 c. unsweetened cocoa powder (preferably Dutch process)

1/4 tsp. salt

Generous pinch of finely ground black pepper

Generous pinch of cayene

3/4 tsp. cinnamon

6 oz. (1 1/2 sticks) sweet butter

1 1/2 tsp. vanilla extract

1 c. granulated sugar

1 egg (graded large or extra-large

Sift together the flour, cocoa, salt, pepper, cayenne and cinnamon and set aside.

Cream the butter in a mixer bowl and mix in the vanilla and sugar. Beat in the egg.

Gradually add the flour mixture; periodically scrap down the bowl with a rubber spatula.

Turn the dough out onto a lightly floured board. Shape the dough into an oblong shape, about 10 inches wide and 2 inches in diameter.

Wrap the dough in wax paper and freeze until firm.

Baking the cookies:

Preheat oven to 375 degrees. Unwrap the dough, place it on a cutting board and with a sharp knife, cut into slices 1/4 inch thick. Place 2 inches apart on an ungreased cookie sheet. Bake 10 - 11 minutes (if you have two cookie sheets, swap them about half-way through baking to ensure even baking, if using only one sheet, place it on the top rack). The cookies are done when they feel firm to the touch. Cool for a few minutes before transferring the cookies to a cooling rack. Store airtight.

If you are only using one baking sheet, the cookies will be ready in less time. Mine were done in about 7 minutes. I also like my cookies a little soft so I usually take them out of the oven a tad early.